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The Pacific Northwest gives us lots of great consumables: Harry and David pears and wine that'll help you burn fat among them. And now scientists at Oregon State University have developed an algae that reportedly tastes like pork belly.

Portland's Fox affiliate KPTV reported on Tuesday that Chris Langdon, a researcher at OSU's Hatfield Marine Science Center, has worked with colleagues to create a strain of a red algae called dulse that has "a pretty strong bacon flavor" when it's fried. But instead of the artery-clogging cholesterol that comes with eating crispy pork fat, dulse has nearly twice the nutritional value of kale.